KR20100109072A - One-time using cup scorched rice using lotus roots and method for making thereof - Google Patents

Abstract

PURPOSE: A method for manufacturing instant cup scorched rice using lotus roots is provided to maintain specific color, taste, and flavor of scorched rice. CONSTITUTION: A method for manufacturing an instant cup scorched rice using lotus roots comprises: a step of adding 1-80 weight% of lotus root powder to grain ingredient; a step of adding water for 20-30% of moisture content to make dough; a step of gelatinizing and extruding the dough in a extrusion machine at 60-80°C; a step of making lotus root rice having rice granule form; a step of heating at 200-320°C using a hot-air roaster; and a step of puffing.

Description

One-time using cup scorched rice using lotus roots and method for making

The present invention relates to a disposable cup nurungji using lotus root and a method for manufacturing the same, and more specifically, mixing the starch contained in the lotus root in documents such as grains such as white rice, brown rice, barley, wheat, corn, sweet potatoes, potatoes, etc. Make lotus root rice extruded to a certain size, and use it to lift the air using hot air roaster of airflow method, and make Nurungji with the color, taste, and aroma of Nurungji, which was browned and expanded at high temperature and high pressure. The present invention relates to a method for producing a disposable cup Nurungji and Nurungji sealed in a container.

In general, nurungji refers to rice cooked on the bottom of the pot when cooked rice. Nurungji is boiled with water for drinking as a soybean paste or soaked in water and eaten as rice for Nurungji. Such nurungji is known as a healthy food and well suited to Korean tastes due to its delicious and light taste and the nutrients deposited on the bottom of cooking pots. Therefore, in recent years, it is a trend that instantaneous addition of functional substances to grains, such as eco-friendly health foods or as a substitute for busy modern people's meals.

Nurunji and a number of prior art related to the manufacturing method of Nurungji have been presented, only a few of them will be briefly described.

Korean Patent No. 10-0485079 proposes to prepare a raw material containing wheat flour, wheat flour other than wheat flour, and starch by mixing the blended water, and Korean Patent Laid-Open No. 2006-0034322 discloses Nurungji crushed to a size of 5 mm or less. It is suggested to prepare a sealed disposable cup Nurungji by putting a certain amount in a container of a certain size after frying it into a medium-sized popcorn type. Korean Laid-open Patent No. 1998-065336 put rice in a cauldron and dried it by hot air or freezing. It has been proposed a method of manufacturing nurungji obtained by powdering to a predetermined particle size and then sorting it and packing it in a container.

In addition, Korean Patent No. 0475598 adds corn with starch in a closed rotary roaster to heat and pressurize it to crack the skin of corn particles to obtain granulated fried corn, and an instant cup using granulated fried corn and fried corn powder. The manufacturing method of nurungji is presented, and Patent No. 0239213 proposes to prepare a mixture of flavor and color taste by mixing the powder of flavor and color taste obtained by steaming, drying and roasting flavor and color taste. In Patent No. 0097024, brown rice is steamed in a high-pressure steamer pot and steamed completely with steam, and the steamed brown rice is dried to about 5% of water, which is then placed in a rotary processing furnace and heated indirectly by salt heating. Roast the brown rice for 6-7 minutes step by step at a temperature of 150 ° C. in the second step and 300 ° C. in the second step. After swelling group is shown to produce a brown sungnyung tea made by rapid cooling.

Patent No. 0484904 adds a small amount of powdered google (raw medicine name: Hwangjeong) to cook rice so that rice's medicinal ingredients and taste are sufficiently infiltrated into rice grains, and then bake. It was to produce the nurungji.

The above-mentioned Nurungji and its manufacturing method not only produce the color, taste, and aroma of each ingredient, but also change the starch of our native rice to become brown, and the part of starch is decomposed to make rice with a little sweetness. Nurungji's unique carbonization and flavoring characteristics that occur when heated to high temperatures could not be obtained.

As a result, it was studied that lotus root, which is not used as a food material, is one of the nurung support supplements that can taste brown and have delicious nuungji flavor and taste like brown rice nurungji.

The lotus root (정 根) is a useful natural resource that has not been used as a variety of food materials so far, in view of the need to develop a health-oriented new food resources, it is widely used as a food material by diversifying the processing method of lotus root R & D and dissemination will be very meaningful.

Until now, most of the foods using lotus root have been used in the manufacture of bread or noodles in the form of side dishes or powder.

The present invention has been researched and developed to meet the urgent need of nurungji as it is.

It is an object of the present invention to add a lotus root to cereals or documents to make a dough, and extruded it into the size of a grain of rice, and then dried, gelatinized and puffed (swelled) to prepare a nurungji, which is similar to a rice nourishing rice and has a delicious brown color It has the taste and taste of nurungji, and it is easily hydrated in 1 ~ 2 minutes when hot water is added.Nurungji particle is not released even after more than 1 hour, maintains the shape of rice grain, and has excellent chewiness and soft texture. To provide a disposable cup nurungji and its manufacturing method.

 Another object of the present invention is by adding lotus root to cereals or documents, dietary fiber, minerals, vitamins, and other nutrients contained in lotus root and functional substances with excellent antioxidant activity, etc., which can help the health of consumers. The present invention provides a disposable cup nurungji using lotus root to secure an eco-friendly healthy food and a method of manufacturing the same.

Another object of the present invention is to mix and knead the raw ingredients of nurungji, and extruded in the form of rice grains to dry, as well as gelatinization and puffing (swelling) to produce the nurungji by a continuous process in a short time, so the material of Sungnyung It is possible to mass-produce Nurungji products, and the manufacturing process is simple, and it is safe for long-term storage and distribution. To provide a method.

Disposable cup Nurungji and its manufacturing method using the lotus root to achieve the above object is a grain material (brown rice, barley, wheat, crude, sorghum, millet, soybeans, red beans, buckwheat, green beans, barley, etc.) or document raw materials ( Sweet potato, potato, etc.) to 1 ~ 80% by weight of the lotus root powder is added in an appropriate blending ratio of 100% and the water content to 20 to 30% by mixing with water to make a dough, the process The mixture obtained in the process is first gelatinized and extruded in an extrusion molding machine having a molding temperature of 60-80 ° C., followed by drying to produce lotus root rice in the form of a grain of rice, followed by a 200-320 ° C. Floating lotus root in the air with hot air to maintain a constant temperature within 30 seconds-5 minutes, characterized in that it comprises a step of secondary gelatinization and puffing (swelling).

Lotus root rice produced by the method of the present invention can be utilized as Nurungji, and when it is crushed may also be used as a soybean tea for the next generation.

The lotus root used in the present invention has an amylose content of naturally dried lotus root powder of 20.43%, more than 18% of tapioca starch, which is an underground starch, and less than 23.5% of potatoes, but similar to 20% of sweet potatoes. Sugars include rhamnose, glucose, and fructose.The main minerals include potassium, phosphorus, calcium, iron, and zinc, and vitamin C contains as much lemon as a functional substance. DPPH radical scavenging activity (active oxygen scavenging activity), autooxidative inhibitory effect (inhibition of lipid peroxidation), tyrosinase inhibitory activity (skin pigmentation and skin blackening phenomenon suppression), nitrite scavenging activity High antioxidant activity. These functional materials have excellent effects on preventing adult diseases, obesity, and hangovers.

In addition, dietary fiber contained in large amounts of lotus root activates the movement of the intestine to prevent constipation, helps the growth of intestinal bacteria, and contains nutrients from digested and digested foods like a sponge and gradually moves them inside the intestine. Through its role to be absorbed into the blood as much as possible, mucin, a mucin substance of lotus root is known to promote the digestion of proteins, lower cholesterol, protect the stomach wall and detoxification.

According to the results of nutritional analysis of white lotus root and red lotus root by lotus root, the lotus root used in the present invention, as shown in Table 1, contains a large amount of minerals such as crude protein, soluble inorganic nitrogen, potassium, phosphorus and calcium. It is reported to be.

Table 1: Nutritional Components of White and Red Lotus Roots

The sugar components in white and red lotus roots are composed of glucose, fructose and rhamnose as shown in Table 2, and the sweetness of lotus root increases in proportion to moisture evaporation during heat treatment or drying. As the browning reaction proceeds, a distinctive brown color and sweet flavor and sweetness appear.

Table 2: Types and Contents of Sugar in Lotus Root

In addition, as shown in Table 3 contains a large amount of amino acids that give a variety of flavors, by heating the reaction by glutamic acid, phenylalanine, aspartic acid and give a delicious Nurungji flavor.

Table 3. Types and Contents of Amino Acids in Lotus Root

Lotus roots are aquatic structures with very fine pores as the roots of aquatic plants, so they dry quickly when dried and have very high drying efficiency and are easy to pulverize. Dry powder itself also has a porous structure that absorbs water and absorbs water when dispersed in water. This has a very big advantage.

In addition, when roasting at high temperatures, the surface and inside of the lotus root are heated at the same speed due to the porous structure of the lotus root, so that both the surface and the center are roasted at the same speed. It does not occur, there is a big advantage that the product is made of a very uniform quality of the color or texture of the product according to the heating efficiency and the roasting result.

Starch contained in lotus root is white and has no unique taste or aroma. When it is made into rice grain type lotus root rice and heated at a high temperature, it is almost similar to starch of rice unlike other plant starch raw materials. It turns into brown, and part of starch is decomposed and has a slight sweetness and a unique carbonization and taste characteristic of Nurungji, which occurs when the rice is heated to a high temperature. We want to make Soong Nungji or Nurungjibap.

Starch contained in lotus root has 20.43% amylose content, more than 18% of tapioca starch (underground starch), less than 23% of potato, and similar to 19% of sweet potato. It is the most important ingredient influencing taste, aroma and physical properties.

Table 4: Comparison of Starch Types and Properties and Starch Particle Size

In this way, the unique structure of lotus root and the unique carbonization such as rice nurungji, as well as the taste, aroma and efficacy of lotus root in addition to the existing traditional Nurungji can produce a traditional taste of Nurungji.

The present invention is made by adding lotus root to cereals or papers to make a dough and extrusion molding it into the size of a grain of rice, and then drying, gelatinizing and puffing (swelling) to prepare nurungji, which is similar to rice nurungji, and has a delicious brown and delicious nuungji flavor. It is hydrated easily in 1 ~ 2 minutes when hot water is added. Even after more than 1 hour, the nuungji particles are not released and maintain the shape of rice grains. Have

In addition, the present invention by adding the lotus root to cereals or documents, dietary fiber, minerals, vitamins and the like contained in the lotus root and functional substances with excellent antioxidant activity, etc., which can help the health of consumers In addition to securing eco-friendly health foods, new markets as eco-friendly health foods can be formed.

In addition, the present invention is made by mixing the raw materials of Nurungji, kneading and extruding in the form of rice grains, as well as drying and gelatinization and puffing (swelling) to produce the nurungji in a continuous process in a short time, so the product of Nurungji It can be mass-produced and the manufacturing process is simple, and it is possible to manufacture Sungung or Nurungjibap as an instant food by preparing safe Nurungji for long-term storage and distribution.

Therefore, convenience foods such as disposable cup lotus root rice and cup lotus root rice are very popular, and as the national income increases, the leisure population increases, and personal life is important. It can be used as a snack or health snack, and can be used as a very high growth potential item.

Hereinafter, the manufacturing process of nurungji using lotus root according to the present invention will be described in detail.

Step 1: Crushing and Mixing the Raw Materials

First, wash the lotus root and cut it into a predetermined size, but in order to prevent browning of the lotus root, soak for 1 to 2 minutes in hot water containing a little vinegar and take out by natural drying, low temperature reduced drying or freeze drying. Lotus root powder pulverized below a mesh is manufactured.

When the total weight of the mixed raw materials is 100wt%, each or two or more kinds of raw powders selected from grains and documents, such as brown rice, white rice, barley, wheat, crude, sorghum, potato, sweet potato, and ground to 60 mesh or less are mixed. One grain powder is 20 ~ 99wt% and the lotus root powder obtained above is mixed 1 ~ 80wt% to make a raw material mixture.

At this time, when the lotus root powder is added to less than 1wt%, it is difficult to expect the effect by the lotus root, and when the lotus root powder is added more than 80wt%, the content of fiber contained in lotus root increases, so it tends to easily burn when reacted with heat.

Second Process: Extrusion

To the raw material mixture obtained from the above process, water is added in a weight ratio such that the water content is 20 to 40 wt% to make a dough, which is first extruded at 60 to 80 ° C. in an extrusion molding machine and extruded to a constant shape and size. At this time, as an extrusion molding machine using a screw-type extrusion molding machine, by inserting a mold and a cutting blade that can be pulled to a predetermined shape at the inlet of the extrusion molding machine to cut into a size of 0.5 ~ 1.5mm rice grain shape to produce an extrusion molding.

Third process: drying and milling process

The extruded molded product obtained from the above process is naturally dried or hot-air dried to have a dry water content of 10-12 wt%, and then uniformed to a constant size using a rice mill to obtain rice grain-shaped lotus root rice.

Fourth Step: Preparation of Nurungji with Lotus Root Rice

The lotus root rice prepared by the above method is floated in the air by hot air roaster of 200 ~ 320 ℃ using air flow type hot air roaster and heated for 30 seconds to 5 minutes, so that the gelatinization, puffing and browning of lotus root rice are quick and uniform. To produce high quality Nurungji particles with constant color, taste, aroma and crispy physical properties.

Most food processing processes involve heat and moisture to starch or melt starch and denature proteins. Temperature and water content are very important factors in starch gelatinization and protein denaturation. The temperature of the extruder is 200 ~ 320 ℃, the heat transfer time from the barrel or mold to the raw material is 3 ~ 10 seconds has a very short reaction time.

Extrusion is a high temperature and high pressure short time process that maintains high temperature in a short time, and improves digestibility through cooking of starch and protein, instantiation through precooking, minimum browning change, and minimizing loss rate through heating of vitamins and essential amino acids. It has many advantages compared to other heat treatment processes such as minimizing carbon odor during processing. In the process of heat treatment at the same time as the heat treatment process, the water is evaporated by the change of the phase of the water as it passes through the injection port, and the extrudate is swelled to form a crispy texture by the formation of pores.

Hereinafter, the present invention will be described in more detail with reference to FIG. 1 and the embodiment. These examples are only intended to illustrate the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited to these embodiments according to the gist of the present invention.

Example 1 : Lotus root nurungji Of Nurungjibap  Produce

In the present invention, after washing the lotus root, peeled and finely cut to make a dry powder of 100 mesh or less, and mixed with an appropriate amount of brown rice powder containing starch in the dry powder, and then poured water and mixed evenly to make a dough. . The dough is rolled and injected at high temperature and high pressure to form a cereal (cereal) form. Lotus root-containing cereals are placed in a hot air roaster with adjustable temperature and humidity to dry and expand.

Nurungji rice swelled with lotus root

 Figure 1. Instant using brown rice Nurungji Rice

Figure 2. Retention pattern of nurungji particles after 1 hour of hot water swelling

The lotus root nurungji produced by the present invention and nurungji rice using the same, as shown in Figure 2 above, swelling lotus root nurungji swelling at high temperature and high pressure has a delicious brown taste and delicious flavor and flavor, and when hot water is added It is easily hydrated within 1 ~ 2 minutes, and after 30 minutes or more elapsed, the rice flour is not released and maintains the form of rice grains.

Example 2: Preparation of Meal Replacement Lotus Serial

Baked flakes were prepared as shown in Figure 2 below by mixing lotus root rice with grains and paper cereals such as Yulmu Cereals, Barley Cereals, Purple Sweet Potato Cereals, Zucchini Cereals, Buckwheat Cereals, and Puffing Chips. . The flakes are milk, yoghurt, or other beverages that pour into Western breakfast, and can be used as a substitute for a busy modern breakfast or as a snack for children or examinees.

In particular, without the addition of sugars or salt artificially to give a sweet or salty taste, the salty taste of kelp flakes and purple sweet potatoes and sweet pumpkin, etc. of the flake raw material is expressed as it is to taste.

Figure 3. Lotus root rice  contain Puffing  Serial

Example 3 : Cultivated  Produce

The lotus root nurungji prepared by the method of Example 1 was pulverized to less than 100 mesh to prepare an instant soybean tea as shown in Figure 3.

Lotus Root Tea Swelled with Powdered Hot Water

Figure 4. Instant with lotus root nurungji Cultivated tea

Machining technology and processing process developed by the present invention is able to produce a very popular lotus root nurungji is believed to increase the diversification of the processing resources and the efficient use value.

In particular, the manufacturing method of nurungji using lotus root rice is generally produced by pressing and heating rice to produce nurungji at a high temperature to produce a unique carbon odor, color, and taste of Nurungji, and then put it in water and heat it for a long time to soften the tissue. Unlike the manufacturing method of the disposable cup Nurungji, which is re-dried, lotus root starch itself is browned by heating very easily, and has similar color, taste, and aroma as rice nurungji, and it has excellent water absorption ability due to the porous structure of lotus root and swelled by water. Later, the dietary fiber of lotus root keeps the form of nurungji particles intact, and has the characteristics of nurungji rice, which has excellent chewing properties and soft tissues.

In addition, lotus root nurungji of the present invention is reinforced with nutritional ingredients such as dietary fiber, minerals, vitamins and the like and excellent functional substances with excellent antioxidant activity, etc. As a eco-friendly health food that can help consumers health It can also form new markets.

In particular, convenience foods such as disposable cup Nurungji, cup Nurungjitang, and Sungnyong tea are very popular, and as the national income increases, the leisure population increases, and personal life is emphasized, which makes it convenient to carry and consume anywhere and anytime. It can be used as a product or as a health snack, so it can be used as a very high growth item.

1 is a process chart showing a method of manufacturing a disposable cup nurungji using lotus root in accordance with the present invention.

Claims (3)

100% of the total compounding ratio is added by adding 1 ~ 80% by weight of lotus root powder to brown rice, barley, wheat, crude, sorghum, millet, soybean, red bean, buckwheat, mung bean, yulmu, etc. Process to make dough by mixing with proper amount to add and mixing with water to make water content 20 ~ 30%, A process of preparing lotus root rice in the form of a grain of rice by first preliminary gelatinization and extrusion molding of the mixture obtained in the process in an extrusion molding machine having a molding temperature of 60 to 80 ° C., Thereafter, using the air flow type hot air roaster to boost the lotus root in the air with hot air of 200 ~ 320 ℃ by heating while maintaining a constant temperature within 30 seconds-5 minutes, including secondary gelatinization and puffing (expansion) Method for producing a disposable cup nurungji using lotus root, characterized in that. Disposable cup nurungji using lotus root, characterized in that the sealed nurungji prepared by the method of claim 1 in a disposable cup. Disposable cup nurungji using lotus root which is manufactured by the method of claim 1 and crushed and then put in a disposable cup and sealed to the undercarriage, i.

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